' Portuguese DUCK with spanish PAELLA .' entremet

Portuguese Peri peri duck shank, Spanish chorizo & tomato paella with chilli oil. 

                 This entremet ( dish served between courses ) is packed with flavour and represents the region to the fullest. An exquisite blend of spice and herbs in both of the two main components of this dish. The meat fell off the bone when consumed and the smokey rounded flavours of the paella were to die for. With the option of adding fire to the dish with the chilli oil, this little beauty leaves you wanting the dish for the main course.                                                                                                                        
                  I started this one with the marinade for the duck blending together minced garlic, ginger, chilli with lemon juice, olive oil, white wine vinegar, oregano, paprika, salt and cayenne pepper to make a paste of which I place into a ziplock bag with the duck shank pieces to marinate in the fridge overnight. The next morning a began with slow cooking the shanks covered and in their marinade at 140 deg. c. for an hour. During this time I made the spice blend for the paella beginning with blending together minced onion, red capsicum, garlic, tomato with smoked paprika, turmeric, salt and sugar to form a paste. In a large saucepan I fried off some sliced chorizo until the sausage had caramelised removing from the pan and putting away for another use. With the chorizo oil remaining in the pan I coated the washed white rice before adding the spice paste, chopped tomatoes and water. This was brought to the boil, lowered to simmer with a lid on until just before all the liquid was absorbed I added some peas before removing from the heat to stand and absorb the last of the liquid and steam the peas.
By this time the duck was ready to be removed from the oven, I then turned the oven to 220 deg.c. and when the oven came to temp I finished the the duck shanks in the oven to colour them up. To make the chilli oil I heated chilli powder in oil on low heat for about 20 minutes and strained it through a muslin cloth to filter most of the powder out, this is much quicker than using fresh chillies and gives the same result if not better. To plate this I simply went the stack method with a spoonful of chilli oil to accompany and a sprig of fresh mint to garnish the rice.